Since I love to use the slow cooker so much, I wanted to make another delicious soup. This one is a mild Thai style soup, however you can easily make it hot and spicy if you prefer. It’s full of vegetables and a delicious coconut milk base – and quite easy to put together. I served a bit of rice on the bottom of the bowls, and with a side salad it made for a filling meal. This is another meal that reheats perfectly the next day (which is always a plus for me!).

*note if the peas are frozen, place them in the fridge to thaw while the soup is cooking

Place the coconut milk, chicken stock, red curry paste, brown sugar, fish sauce, ginger, and garlic into the slow cooker and whisk it gently together until blended. Then add the chicken, onions, peppers, and carrots. Turn the slow cooker on low and allow to cook for 5 – 5 1/2 hours. About a 1/2 before serving add the peas (adding them at the start is going to turn them into mush, so I add them when I start cooking the rice) Right before serving add the lime juice and top off with cilantro. Serve over hot rice. Makes a great main dish for 4, or side for 6-8. Enjoy!